With these fillers you can never go wrong! You can use it in your sandwiches, burgers, stuffed potato or grilled portobello mushrooms.
Forget your basic chickpea sandwich and move to the next level with this coronation chickpea stuffing that is the perfect vegan version for the coronation chicken salad that was created for Queen Elizabeth’s coronation in 1953.
Haggis is often described as Scotland's national dish, which is traditionally a meat pudding usually served alongside neeps (mashed swede or turnip) and tatties (mashed potato). Of course, this version is made with all the yummy veggies and gluten-free, so everyone can enjoy it. ;)
Haggis is often described as Scotland's national dish, which is traditionally a meat pudding usually served alongside neeps (mashed swede or turnip) and tatties (mashed potato). Of course, this version is made with all the yummy veggies and gluten-free, so everyone can enjoy it. ;)
YIELDS
2–3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 tbsp vegan mayo
- 1 tbsp mango chutney
- 1 tsp mild curry powder
- 3 tbsp raisins and/or chopped dried apricots
- 1/2 small red onion, finely chopped
- 1 can chickpeas drained and rinsed⠀
- 1/2 lemon, juiced
- to taste⠀ Salt and pepper
- 20 g plant-based butter or margarine
- 1 large onion, peeled and finely chopped
- 1 large carrot, peeled and grated
- 2 portobello mushrooms, finely diced
- 1 can (400g) black beluga lentils, drained
- 1 level tsp white pepper
- 1 level tsp ground nutmeg
- 250g GF steel-cut oats
- 1½ tbsp GF yeast extract
- 400 ml veggie stock
- 30 g sunflower seeds, chopped
Directions
For the coronation chickpea:
Mix vegan mayo with chutney, lemon juice and curry powder in a smaller bowl. Stir in onions, raisins and/or apricots.⠀
Pat the chickpeas dry using kitchen paper. Mash them with a fork and stir into the mixture, then season with salt and pepper.
For the vegan Haggis:
1. Preheat the oven to 180°C.
2. Heat the butter in a pan over medium heat. Add the onion and carrot and sauté for 5 minutes.
3. Stir in the mushrooms and cook for another 3–4 minutes.
4. Add lentils, pepper and nutmeg and stir through for a couple of minutes.
3. Stir in the mushrooms and cook for another 3–4 minutes.
4. Add lentils, pepper and nutmeg and stir through for a couple of minutes.
5. Mix in oats, yeast extract and veggie stock and cook for 15 minutes on a low heat, stirring frequently. The mix should become quite thick, but add a splash more water if it seems too thick.
6. Once cooked turn off the heat and stir through the chopped sunflower seeds.
7. Transfer the mixture to a greased loaf tin and bake in the oven for 30 minutes. To make the outside extra crispy, turn up the heat towards the end.
8. Once done, remove from the oven and let it chill for a few minutes before serving.
6. Once cooked turn off the heat and stir through the chopped sunflower seeds.
7. Transfer the mixture to a greased loaf tin and bake in the oven for 30 minutes. To make the outside extra crispy, turn up the heat towards the end.
8. Once done, remove from the oven and let it chill for a few minutes before serving.
More British & Irish dishes: GF Vegan Boxty (Irish Potato Pancakes)
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Photo: Imola Toth
